Or maybe I should have used this title: “When Your CSA Hands You Tomatoes”.
Each spring I plant several tomato plants. And each summer I watch them struggle to produce enough tomatoes to make, well, make anything. Anything at all. Thank goodness for my CSA!
One of my all time favorite tomato recipes is for tomato soup. I adapted it from Kathy Patalsky at Healthy.Happy.Life.
Approximately 2 #’s tomatoes
1/2 large onion (roughly chopped)
3 garlic cloves (skin off)
2 t. Herbamare Italian Blend
juice of 1 small lemon
4-6 T. olive oil (divided)
6 oz. can tomato paste
agave (optional-to taste)
sea salt (optional-to taste)
oregano (optional-to taste)
Line a pan with foil. Place tomatoes, onion, garlic, and thyme in pan. Drizzle with 2-3 T. olive oil and the juice of one small lemon. Sprinkle with Herbamore. Roast in oven at 400 degrees for 30 -40 minutes. Tomatoes should split. Remove stalks of thyme. I try to rub the leaves off. Carefully lift foil out of pan and slide tomatoes and onions into blender, juices and all. Add tomato paste and 2-3 T. olive oil. Blend! Taste. Add agave, sea salt, and oregano to taste. Blend again.
I think back to the days when tomato soup and grilled cheese meant Campbell’s soup and American cheese and realize just how far I’ve come!!!